Bayonne Lamb (Collier De Mouton A La Bayonne) - cooking recipe

Ingredients

2 lbs lamb shoulder, chopped in approx 1-inch cubes
2 onions, cut in wedges
2 large carrots, sliced
4 baby turnips, peeled and left whole
1 bay leaf
1 tablespoon lemon juice
5 cups water
1 1/2 cups mushrooms, sliced
3 tablespoons butter
6 tablespoons flour
1 egg yolk
1/2 cup 18% cream
salt and pepper

Preparation

Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
20 minutes before the end add the mushrooms.
Arrange lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
Blend together the egg and cream and add a little of the sauce to temper it.
Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
Pour sauce over meat and vegetables.